Statistical aspects of food safety sampling
I Jongenburger, HMW Den Besten… - Annual review of food …, 2015 - annualreviews.org
In food safety management, sampling is an important tool for verifying control. Sampling by
nature is a stochastic process. However, uncertainty regarding results is made even greater …
nature is a stochastic process. However, uncertainty regarding results is made even greater …
Tail or artefact? Illustration of the impact that uncertainty of the serial dilution and cell enumeration methods has on microbial inactivation
The estimation of the concentration of microorganisms in a sample is crucial for food
microbiology. For instance, it is essential for prevalence studies, challenge tests (growth …
microbiology. For instance, it is essential for prevalence studies, challenge tests (growth …
Critical analysis of pork QMRA focusing on slaughterhouses: Lessons from the past and future trends
Foodborne microbial diseases have a significant impact on public health, leading to millions
of human illnesses each year worldwide. Pork is one of the most consumed meat in Europe …
of human illnesses each year worldwide. Pork is one of the most consumed meat in Europe …
Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham
S Bover-Cid, N Belletti, M Garriga… - Food Research …, 2012 - Elsevier
The lethal effect of high pressure on microorganisms is influenced by a number of factors in
relation to the technological variables, microorganisms and food matrix, which have to be …
relation to the technological variables, microorganisms and food matrix, which have to be …
Thermal inactivation of Salmonella spp. in pork burger patties
Predictive models, to estimate the reduction in Escherichia coli O157: H7 concentration in
beef burgers, have been developed to inform risk management decisions; no analogous …
beef burgers, have been developed to inform risk management decisions; no analogous …
A risk characterization model of Salmonella Typhimurium in Irish fresh pork sausages
A second-order simulation model was built to estimate the risk of Salmonella Typhimurium
associated with the consumption of Irish fresh pork sausages. To select appropriate hazard …
associated with the consumption of Irish fresh pork sausages. To select appropriate hazard …
Quantification of nonproteolytic Clostridium botulinum spore loads in food materials
GC Barker, PK Malakar, J Plowman… - Applied and …, 2016 - journals.asm.org
We have produced data and developed analysis to build representations for the
concentration of spores of nonproteolytic Clostridium botulinum in materials that are used …
concentration of spores of nonproteolytic Clostridium botulinum in materials that are used …
A consumer-phase exposure assessment of Salmonella typhimurium from Irish fresh pork sausages: I. Transport and refrigeration modules
A stochastic consumer-phase exposure assessment modelling the transport and
refrigeration modules indicated that the concentration of Salmonella typhimurium in …
refrigeration modules indicated that the concentration of Salmonella typhimurium in …
A consumer-phase exposure assessment of Salmonella Typhimurium from Irish fresh pork sausages: II. Cooking and consumption modules
Stochastic modelling of the internal temperature of pork sausage during cooking showed
that the concentration of Salmonella Typhimurium in fried servings from contaminated …
that the concentration of Salmonella Typhimurium in fried servings from contaminated …
Estimation of microbial concentration in food products from qualitative, microbiological test data with the MPN technique
H Fujikawa - Food Hygiene and Safety Science (Shokuhin …, 2017 - jstage.jst.go.jp
Food safety is one of the major public health concerns worldwide. To ensure the safety of
our daily food products, they are routinely examined in laboratories of food companies and …
our daily food products, they are routinely examined in laboratories of food companies and …